Italian pork tray bake
3 small, Japanese, thickly sliced
1 medium, chopped
2 baby, quartered
Pork loin cutlet, raw
560 g, (Buy 4x175g) fat trimmed
2½ tbs, (use 1 tbs to serve)
Canned cannellini beans, rinsed, drained
1 400g can, (400g)
2 cup(s), shredded
1 x 3 second spray(s)
- Preheat oven to 200°C. Place eggplant, capsicum, fennel and oil in a large baking dish and toss to combine. Season. Bake for 10 minutes.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat on high. Cook pork cutlets for 1-2 minutes each side or until browned. Spread 1 1/2 tbs pesto over pork. Season.
- Place pork in pan on vegetables. Bake for 7 minutes.
- Add cannellini beans and kale to vegetables and toss to combine. Bake for 3 minutes or until pork is cooked and vegetables are tender. Top with 1 tbs basil pesto.